Roasted Gem Salad with Zingy Prawns | PEPPADEW® UK
Roasted wedges of little gem lettuce with juicy succulent fried prawns & chunks of PEPPADEW® Yellow Piquanté Peppers, drizzled with fresh lemon dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peppadew.co.uk.
Ingredients
- Oil, to coat
- 2 little gem lettuce, halved or quartered
- 200g radishes, halved
- 200g baby asparagus
- 1 small bulb of fennel cut into wedges
- 150g raw tiger prawns
- 200g new potatoes, parboiled and roasted until crisp and golden
- 8 PEPPADEW® Yellow Piquanté Peppers, drained and left whole
- For the dressing:
- 1 lemon, rind and juice
- 1 clove of garlic, peeled and crushed
- 1 tbsp olive oil
- 1 tbsp parsley
- Salt and freshly ground black pepper to taste
- Pinch of sugar
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